Macayo's Mexican Food

Inspector's notes

Observed multiple plastic cutting boards with deep scoring and discoloration. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Replace cutting surfaces and maintain to ensure cutting surfaces are easily cleanable. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the two built-in prep coolers on the assembly side of the cook line not functioning and turned off. Observed TCS foods held atop ice so that the food level was higher than the ice and water. Observed TCS foods (including cut tomatoes, salsa, cut lettuce, cheese, sour cream, baja sauce) holding in the ice bath setup holding between 44-52*F on the tops of the foods with only the very bottom of the pans holding at 41*F or below. PIC stated the foods had been on ice for approximately 30 minutes. Establishment does not have a working ice machine and is purchasing bags of ice as needed. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed multiple plastic cutting boards with deep scoring and discoloration. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Replace cutting surfaces and maintain to ensure cutting surfaces are easily cleanable. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the two built-in prep coolers on the assembly side of the cook line not functioning and turned off. Observed TCS foods held atop ice so that the food level was higher than the ice and water. Observed TCS foods including cut tomatoes, pico, lettuce, and cheese holding in the ice bath setup holding between 44-57*F on the tops of the foods with only the very bottom of the pans holding at 41*F or below. Establishment does not have a working ice machine and is purchasing bags of ice as needed. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. PIC have the ice bath setup properly so that the food and ice water level were the same. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the two built-in prep coolers on the assembly side of the cook line not functioning and turned off. Observed TCS foods held atop ice so that the food level was higher than the ice and water. Observed TCS foods holding in the ice bath setup holding between 44-57*F on the tops of the foods with only the very bottom of the pans holding at 41*F or below. Establishment does not have a working ice machine and is purchasing bags of ice as needed. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed multiple plastic cutting boards with deep scoring and discoloration. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Replace cutting surfaces and maintain to ensure cutting surfaces are easily cleanable. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an accumulation of food debris and grease on the flooring throughout the kitchen and server expo, especially under equipment. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a scoop stored in the cook line hand sink and 3 food container lids stored in the dish area hand sink. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw fish and shrimp stored behind RTE peppers and avocado in the lowboy cooler on the line. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

No date mark on TCS foods prepared in house more than 24 hours prior including cooked, stuffed chilis, and cooked tamales. Per PIC, the tamales were prepared and frozen at a central kitchen and steamed onsite on 3/29. PIC stated the stuffed chilis were prepared on 3/28. All RTE/TCS foods were properly date marked at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-3-501.18 - Priority: Ready-To-Eat Time/Temperature Control for Safety Food, Disposition. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources. Addl Notes: Observed TCS foods held beyond 7 days from being prepared including green chili pork from 3/16, black beans and carnitas from 3/20, and red enchilada sauce from 3/17. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple plastic cutting boards with deep scoring and discoloration. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Replace cutting surfaces and maintain to ensure cutting surfaces are easily cleanable. Corrective Action: Correct prior to next routine inspection

Inspector's notes

Observed an accumulation of food debris and grease on the flooring throughout the kitchen and bar, especially under equipment. Also observed multiple floor sinks with debris accumulating on the sides and in the filter. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No hand soap observed at handwashing sink at the bar. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Person in charge (PIC) supplied hand soap at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed organic matter build-up inside the fountain soda nozzle at the bar. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. Hand washing at the line observed being blocked off by a bucket with clean utensils in it. Addressed code violation. Line cook removed the bucket at time of inspection. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained (1) Provide 1 inch air gaps above the floor sink at the bar. (2) Provide dome strainers in all floor sinks where missing (3) Provide a rigid drain for the steam table. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods (1) Repair wall damage, install metal coved base in the walk-in unit. Correct By: Correct Prior To Next Routine Inspection